Monthly Archives: October 2011

Children Creativity: Think, Do, Draw by Yago

Children Creativity: Think, Do, Draw by Yago

Social Design

Think, Do, Draw by Yago.

He is my friend, he is a designer, he is a genius. Creativity beyond limits, a blog worth to follow: concept, intelligence and simplicity: YagoDraws

Cafe Think, Do, Draw by Yahoo

Big City Think, Do, Draw by Yago

Moby Dick Think, Do, Draw by Yago

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Spain: The New Gastronomy Alphabet

Spain: The New Gastronomy Alphabet

Ferran Adria, Joan Roca, Ricard Camarena, Rodrigo de la Calle, Santiago Orts

Ferran Adria, El Bulli

Joan Roca, El Celler de Can Roca

  • First: The new gastronomic alphabet is an interpellation between science and gastronomy.
  • Second: the new gastronomical alphabet has its roots  ground it into the University and the Internet. The centers of knowledge and the exponential growth that the internet has suffered as a result of the Web 20 technologies are, of course, the highways from where new ideas emerge,  new culinary alphabets are created.
  • Third, the curiosity and desire to learn are key axes on which to base the new alphabet Gourmet. In the new anything-goes creative cuisine we must break the old patterns for introducing new languages.
  • Fourth: As energy is neither created nor destroyed, the new gastronomical alphabets  must be based on the same principle: the new kitchen is neither created nor destroyed, it is transformed.
  • Fifth: the new gastronomical alphabet abide by the following axioms:
  1. new products
  2. new techniques
  3. new elaborations
  4. new concepts
  5. new philosophy

Ricard Camarena, Arrop

Rodrigo de la Calle, Restaurante de la Calle

Santiago Orts, Gastrobotanica

The new alphabet of gastronomy requires from High food producers, gastronomy entrepreneurs and food fashionists to understand and apply the following:

  • Understand and develop the sensory analysis of the restaurant industry
  • Expedite the creation of new combinations from previous olfactory analysis
  • Study and reinvent the marriage of flavors
  • Encourage nuances and the complexity of the flavors in the food
  • Use what is created as an ingredient

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Gaudi in America

Gaudi in America

Gaudi Original Draws of a Hotel in New York 1908

View of the Sagrada Familia 1

View of the Sagrada Familia 2

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Food Tendency in Spain: Rodrigo de la Calle and Gastrobotany

Food Tendency in Spain: Rodrigo de la Calle and Gastrobotany

Ecochefs and Gastrobotany

Glacial Ficoide

Cold foie gras with citrus and honey gel with air flower

Tear peas seasoned

Perrechicos sautéed with poultry egg and fennel

Cous Cous of cruciferous sprouts and salted vegetable shoots

Strands of cabbage, squid and glacial lettuce

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Chelsea Flower Show Hartley Botanic and the English Garden

Chelsea Flower Show Hartley Botanic and the English Garden

Hartley Botanic in association with the English Garden.

Roger Platts Garden Design & Nurseries.

Approved by the Royal Botanic Gardens Kew.

Chelsea Flower Show Hartley Botanic and the English Garden 1

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